"There's no better teammate to pork than Maple syrup – and this Maple Pork on a Maple Plank is sure to win MVP! A marinade of Maple syrup, dry mustard and cayenne pepper is sure to spice up your traditional pork tenderloin and the smoky flavor infused from the plank will give it that extra cozy taste of a great comfort food."
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: Makes 6 servings
Ingredients:
- 2 pork tenderloins (about one pound each)
- 1/2 cup (4 ounces) butter, melted
- 1/2 cup plus 2 tablespoons maple syrup, divided
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne
- Your favorite BBQ rub, as needed
- 1 maple cooking plank, soaked in water for 1 hour
Preparation:
Trim all the fat and silver skin from the tenderloins. Mix together the butter, 1/2
cup of the maple syrup, the dry mustard and cayenne. With a kitchen injector,
inject the mixture evenly throughout both tenderloins. Season the tenderloins
liberally with the rub. Put the tenderloins in a zip-top bag and refrigerate for at
least 1 hour and up to 12 hours.
Prepare the grill for cooking over direct medium-high heat. Put the tenderloins on the plank so they aren’t touching each other. Put the plank on the grill and cover the grill. Cook for about 1 hour, or until the tenderloins reach an internal temperature of 160 degrees. Remove the whole plan to a baking sheet. Drizzle the pork with the remaining 2 tablespoons of maple syrup. Tent it loosely with aluminum foil. Let the pork rest for 5 minutes. Slice and serve right on the plank.
From: The NFL Game Day Cookbook © 2008 by the National Football League. Used with permission of Chronicle Books LLC, San Francisco. Visit www.ChronicleBooks.com
